For the real tea lover!
As a true tea lover, it is extra fun to make dishes with your favorite tea. Jasmine tea has been chosen as an ingredient in this dish. Dessert wine is also added to this dessert. Dessert wine is usually intense and sweeter compared to other white wines.
The stewed pears are central to this dessert. This is often made with red wine and/or cinnamon. Stewed pears are extremely popular in the winter months, but it is also delicious to eat a dessert with fruit in other seasons. Certainly this light, sweet dessert.
Necessities:
- 6 medium-sized stewed pears
- 250 ml dessert wine (preferably a sweet, soft white wine)
- 2 tea bags of China Finest Jasmine tea or 3 tablespoons of loose tea in a filter bag
- 100/150 g sugar
- 1 vanilla bean, halved
- 250 ml of water
Preparation:
- Take a medium-sized pan. We start with the basis of the recipe.
- Add sugar (150 grams), water (250 ml) and dessert wine (250 ml) to the pan.
- Add the tea bags (or loose tea) and set the heat to medium.
- Cut open the vanilla pod and scrape the inside out of the sticks with the tip of a (peeling) knife. Add the contents to the pan. This creates the beautiful black vanilla speckles, and the sticks can also be removed during cooking for extra vanilla taste.
- Bring the whole to the boil and remove the tea bags (or loose tea with filter) from the pan after about 10 minutes.
- After the basic recipe has been brought to the boil, the heat can be lowered and the pears added. Also add a dash of water (200ml), so that the pears are well covered with the seasonings.
- The pears can be added whole or in pieces. Adding it in its entirety has two advantages: the chance is smaller that the pears will burn or become weak and there are more options for presenting the dessert in a fun way.
- Allow the pears at least an hour and a half to cook, and even 2 hours on very low heat. The longer the pears are stewed, the better the different flavors are absorbed in the pears. If it is easy to puncture the pears with a knife, they are ready.
- The pears gradually get a nice light brown caramelized color. You can achieve this by turning the pears regularly while stewing. If needed, extra syrup can be added during the stewing with a tablespoon.
- Remove the pears from the syrup and then leave the pan on medium heat for a while. Pour in a generous dash of dessert wine and leave the syrup on the fire for a little less than 10 minutes. This sauce can be poured over the pears and ice during the finish.
